Set your oven to 375°F and get ready to prepare the crust.
Combine crushed graham crackers, melted butter, sugar, and cinnamon in a bowl until evenly mixed.
Press this crumb mixture firmly into the bottom and sides of a 9-inch springform pan.
Bake the crust for about 12 minutes until it turns a lovely golden brown, then let it cool completely.
For the cheesecake filling, beat softened cream cheese and thawed Cool Whip together at medium speed.
Gradually add sugar by thirds, mixing well after each addition, then fold in cinnamon until everything is smooth.
Pour the filling over the cooled crust, smoothing it out, and chill in the fridge for at least 3½ hours or overnight for best results.
Melt butter in a large skillet over medium heat, then add the chopped apples and sauté for 6 to 8 minutes, stirring occasionally.
Mix water and cornstarch in a small bowl until combined, then stir this into the apples.
Add brown sugar and cinnamon, let it simmer gently for 2 to 3 minutes while stirring frequently.
Remove from heat, stir in vanilla extract, and allow the apple topping to cool for about 5 minutes.
Once cooled, spread the apple topping evenly over the set cheesecake.
For the optional caramel sauce, spread sugar evenly in a saucepan and whisk over medium heat for 8 to 10 minutes until melted and lightly browned.
Take the pan off the heat and whisk in cubed butter until smooth.
Slowly add heavy cream while whisking continuously until fully combined and silky.
Let the caramel cool for 10 minutes before serving.
Serve each slice of cheesecake with a scoop of vanilla ice cream and drizzle with the homemade caramel sauce.
Enjoy your delicious cheesecake creation!
